Best Homemade Chocolate Pancake recipe is a dream come true for any chocolate lover! Easy cocoa pancakes are thick and fluffy, loaded with gooey chocolate chips and uses simple ingredients.
Homemade chocolate pancakes has been a family favorite recipe for over 50 years!
I don’t recall where my family first came across this recipe, but it has been made literally hundreds of times over the years. Being self-proclaimed chocoholic since childhood, I requested chocolate pancakes for breakfast incessantly.
My mom couldn’t keep up with my demand or desire, so cocoa powder pancakes was among my first independent cooking experiences I had. Since the ingredients are simple kitchen staples, once I mastered this easy recipe there was no stopping me!
If love the taste of indulgence in the morning, also try baked chocolate oatmeal and chocolate granola recipes!
How to Make Chocolate Pancakes Recipe
If my former 10 year old self could master this recipe, there is no doubt anyone can make the world’s best pancakes! It’s as easy as whisking together the liquid ingredients, pouring them into the dry, and stirring!
- In a large bowl mix together flour, cocoa powder, sugar, baking soda, and salt. In a medium bowl whisk together milk, eggs, and vanilla extract.
- Pour the wet ingredients into the dry mixture. Stir until just combined and moistened. Add melted butter and mix thoroughly. For double chocolate pancakes (chocolate chocolate chip!) stir in chocolate chips.
- Preheat griddle over medium heat. Drop batter onto hot skillet and cook for 1-2 minutes, or until top starts to bubble and bottoms are set enough to flip. Flip and cook for another 1-2 minutes on the other side.
- Transfer cooked pancakes to a cooling rack or to a plate loosely covered with aluminum foil to keep warm. Serve with suggested toppings listed below.
Gluten-Free Chocolate Pancakes
I’ve tested this recipe with several different gluten free all purpose flour blends. Overall, Bob’s Red Mill Gluten Free 1-to-1 Baking Flour had the best combination of taste, texture, and consistency of batter.
Use the following suggestions when substituting gluten-free flour.
- Use 1/4 cup additional milk when using Bob’s Red Mill 1-to-1 or King Arthur’s Measure for Measure Gluten Free Flour.
- If using Cup 4 Cup gluten free flour, batter will be very thick because of the cornstarch in the flour blend. You may want to add up to 1/2 cup extra milk to the batter. The batter will have to be spread on the griddle, but after cooking the taste and texture is great.
- Using GF flours will make a slightly thicker pancake batter than traditional pourable batters.
- Avoid thinning the batter out with too much milk or the pancakes will be become dense and “gummy.”
How to Make with Bisquick
Cocoa pancakes can also be made using Bisquick or any preferred pancake mix. Omit the baking soda and salt, but leave all the other ingredients the same.
I have not tested the recipe with gluten free pancake mixes, so you may have to adjust the liquid ingredients to a desired consistency.
Dairy-Free adaptation
Make dairy free chocolate chocolate pancakes by substituting coconut oil or vegetable oil for the melted butter. In place of the milk, use your preferred non-dairy milk.
Read labels carefully if adding chocolate chips to the pancakes. Here is a good resource for dairy free chocolate chips.
Best Cocoa Powder to Use
Use unsweetened cocoa powder, such as Hershey’s Natural Unsweetened Cocoa Powder for this recipe.
For a richer chocolate flavor, use Dutch processed cocoa powder. Dutch cocoa powder is alkalized, so it has a smoother, less acidic taste.
Toppings ideas
- Chocolate whipped cream or whipped cream
- Maple syrup
- Hot fudge or chocolate syrup
- Nutella
- Fresh berries
- Banana slices
- Peanut butter sauce
More Recipes for Chocolate Lovers!
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Chocolate Pancakes
Ingredients
- 1 ½ cup all-purpose or gluten free flour, (see recipe notes for gluten free flour adaptations)
- ¼ cup unsweetened cocoa powder
- ¼ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ cup butter, melted and cooled (or coconut oil)
- ½ cup semi-sweet chocolate chips, optional
Instructions
- In a large bowl whisk together flour, cocoa powder, sugar, baking soda, and salt. In a medium bowl whisk together milk, eggs, and vanilla extract.
- Pour the wet ingredients into the dry mixture. Stir until just combined and moistened. Add melted and cooled butter and mix thoroughly. Finally, stir in (optional) chocolate chips. Set aside while griddle preheats over medium heat.
- Coat griddle with butter, coconut oil, or cooking spray. Drop ¼ cup of batter onto hot skillet and cook for 1-2 minutes, or until top starts to bubble and bottoms are set enough to flip. Flip and cook for another 1-2 minutes on the other side.
- Transfer to a cooling rack or to a plate loosely covered with aluminum foil to keep warm. Serve with suggested toppings.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Recipe Notes
Best Tips
- Make sure the butter has completely cooled before adding to the mix. Otherwise the butter will solidify once it hits the cold milk and thicken the batter.
- Mix chocolate chips in with the batter or sprinkle them on top before flipping to the other side to cook.
- Cooled pancakes can be placed in a freezer ziplock bag and frozen up to 3 months.
Gluten-Free Chocolate Pancakes
I’ve tested this recipe with several different gluten free all purpose flour blends. Overall, Bob’s Red Mill Gluten Free 1-to-1 Baking Flour had the best combination of taste, texture, and consistency of batter. Use the following suggestions when substituting gluten free flour.- Use 1/4 cup additional milk when using Bob’s Red Mill 1-to-1 or King Arthur’s Measure for Measure Gluten Free Flour.
- If using Cup 4 Cup gluten free flour, batter will be very thick because of the cornstarch in the flour blend. You may want to add up to 1/2 cup extra milk to the batter. The batter will have to be spread on the griddle, but after cooking the taste and texture is great.
- Using GF flours will make a slightly thicker pancake batter than traditional pourable batters.
- Avoid thinning the batter out with too much milk or the pancakes will be become dense and “gummy.”
Dairy-Free Adaptation
Substitute coconut oil or vegetable oil for the melted butter. In place of the milk, use your preferred non-dairy milk. Read labels carefully if adding chocolate chips to the pancakes. Some brands contain milk or whey.suggested Toppings
- Chocolate whipped cream or whipped cream
- Maple syrup
- Hot fudge or chocolate syrup
- Nutella
- Fresh berries
- Banana slices
- Peanut butter sauce
Nutrition
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